Butter Chicken Curry (Printable Version)
Tender chicken in a rich, creamy tomato sauce with aromatic Indian spices.
# What You Need:
→ Chicken & Marinade
01 - 1.3 pounds boneless skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 1 tablespoon lemon juice
04 - 2 teaspoons ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon garam masala
07 - 1/2 teaspoon chili powder
08 - 1 teaspoon salt
→ Sauce
09 - 2 tablespoons unsalted butter
10 - 1 tablespoon neutral oil
11 - 1 large onion, finely chopped
12 - 3 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 14 ounces canned crushed tomatoes
15 - 2 teaspoons ground cumin
16 - 2 teaspoons paprika
17 - 1 teaspoon garam masala
18 - 1/2 teaspoon chili powder
19 - 1 teaspoon sugar
20 - 1/2 teaspoon salt
21 - 1/2 cup heavy cream
22 - 2 tablespoons unsalted butter
23 - Fresh cilantro, chopped for garnish
# How-To:
01 - Combine yogurt, lemon juice, cumin, coriander, garam masala, chili powder, and salt in a large bowl. Add chicken pieces and toss to coat thoroughly. Let marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - Heat 1 tablespoon butter and oil in a large skillet over medium-high heat. Add marinated chicken pieces and cook until browned on all sides and nearly cooked through, about 5 to 7 minutes. Remove chicken from pan and set aside, keeping any juices.
03 - In the same skillet, add chopped onion and sauté for 3 to 4 minutes until soft and translucent. Add minced garlic and grated ginger, cooking for 1 additional minute until fragrant.
04 - Pour in crushed tomatoes, then add cumin, paprika, garam masala, chili powder, sugar, and salt. Stir well to combine and simmer for 10 minutes, stirring occasionally, until sauce thickens and deepens in color.
05 - Reduce heat to low. Stir in heavy cream and 2 tablespoons butter, mixing until melted and sauce becomes smooth and velvety.
06 - Return chicken pieces with any accumulated juices back to the pan. Simmer gently for 5 to 7 minutes until chicken is completely cooked through and flavors have melded together.
07 - Garnish generously with chopped fresh cilantro and serve hot alongside basmati rice or warm naan bread.
# Expert Tips:
01 -
- The sauce comes together in one pan and somehow tastes like it simmered all day even though it takes less than an hour
- Its comfort food that feels special enough for guests but easy enough for a random Tuesday when you need something warm
02 -
- The sauce will thicken as it cools, so if it looks too thin right after adding the cream, just give it a few minutes
- Heavy cream can sometimes curdle if added to a boiling sauce, so always reduce the heat first and stir constantly
- Resting the chicken for a couple of minutes after cooking makes a surprising difference in how juicy it stays
03 -
- The leftover sauce, if you somehow have any, freezes beautifully and tastes even better reheated
- Using chicken thighs with the bone in adds more flavor, though it takes slightly longer to eat